<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="60164" val="176364">自制青鱼丸</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">新鲜青鱼净肉</label></span><span class='right'>800克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">姜粉</label></span><span class='right'>一大勺</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">蛋清</a></label></span><span class='right'>4个</span>
					</td><td>						<span><label class="fcbm inblok">生粉</label></span><span class='right'>3大勺</span>
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					<h2>自制青鱼丸的做法步骤</h2>
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							<p><span class="fwb">1.</span> 先将鱼肉去掉主刺（其实不要切断，整条会更好操作）,用擀面棍将鱼肉擂散（这样方便下一步刮）</p>
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							<p><span class="fwb">2.</span> 用薄而硬的勺子顺着鱼刺的方向一层层的刮下鱼蓉（刺只有很少量的了，看见就用力拔掉）</p>
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							<p><span class="fwb">3.</span> 继续用擀面棍将刮好的鱼蓉反复擂几下（放到冰箱里冷藏半小时）</p>
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							<p><span class="fwb">4.</span> 这一步我偷懒了，用上了厨师机，很省力，打出来的鱼蓉超好，终于解脱我的爪子鸟（先加盐和姜粉搅打，再加生粉，最后加冷藏过的蛋清，一直搅打到鱼蓉黏糊糊上劲即可）</p>
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							<p><span class="fwb">5.</span> 搅打完成的鱼蓉</p>
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							<p><span class="fwb">6.</span> 坐锅放水，小火下丸子（左手将鱼蓉从虎口挤出小圆球，右手拿勺子粘水后刮起鱼丸放到锅里，反复此动作，直至丸子挤完）</p>
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							<p><span class="fwb">7.</span> 转大火烧开，鱼丸子全部浮起即可捞出</p>
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							<p><span class="fwb">8.</span> 赶紧将热的鱼丸冲凉后浸泡到凉水里，等彻底凉透再沥水即可</p>
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					<h2>小贴士</h2>
					<p>鱼肉只能选取白色部位，有血色的我没要，取完鱼蓉后剩下的鱼皮跟之前的鱼骨一起切小块过油炸得金黄色</p>
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